Prep time: 20 mins | Cook time: 1 hr 20 mins | Total time: 1 hr 40 mins | Yield: 6 stuffed peppers
Stuffed peppers are super adaptable. If you surf the net for a stuffed peppers recipe, you’ll see hundreds of tasty and easy recipes. It just depends on your preference. If you have leftover rice, it’s a sign to start making these delicious Beef and Rice Stuffed Peppers.
Ingredients
6 bell peppers
2 ½ c. chunky tomato sauce
½ onion, very thinly sliced
1 c. beef broth
¼ tsp red pepper flakes
1 ½ lbs lean ground beef
1 ½ c. cooked rice
½ c. freshly shredded Parmigiano-Reggiano cheese
¼ c. chopped fresh flat-leaf parsley
½ c. chunky tomato sauce, divided
4 cloves garlic, minced
2 tsp salt
½ tsp freshly ground black pepper
1 tbsp chopped fresh flat-leaf parsley, divided
How to make Beef and Rice Stuffed Peppers
Step 1: Prepare the oven. Preheat it to 375 degrees F or 190 degrees C.
Step 2: Slice into half an inch the top of peppers and remove the stems. From the inside, cut the core of the peppers, stripping away any seeds. So the peppers can stand upright, cut away a very thin slice of pepper from the bottoms. To allow the juices to drain out, poke at least 4 holes in the bottoms of the peppers.
Step 3: Into a 9 x 13-inch baking dish, pour 2 1/2 cups tomato sauce. Over the tomato sauce, add the onion, beef broth, and red pepper flakes, evenly spreading the mixture out on the bottom. In the dish, set the prepared bell peppers upright.
Step 4: In a large mixing bowl, add the ground beef, cooked rice, Parmigiano-Reggiano cheese, 1/4 cup parsley, 2 tbsp tomato sauce, garlic, salt, and black pepper. Mix well.
Step 5: With the meat mixture, lightly stuff the peppers, spreading a tbsp remaining tomato sauce on top of each stuffing. Cover the peppers with the reserved tops. Loosely lay a piece of parchment paper over the peppers, then tightly cover with foil. On a baking sheet, lay the dish.
Step 6: Place in the preheated oven and bake for an hour. Uncover and bake for another 20 to 30 minutes until the meat filling is completely cooked and the peppers are tender.
Step 7: To serve, sprinkle the peppers with half a tsp parsley and drizzle with the pan juices.
Notes:
For this recipe, you can use any ground meat such as lamb, pork, or half each of sausage and beef.
If you don’t like the foil touching any acidic things when baking, put a piece of parchment paper.
For a less baking time, don’t use a sheet pan.
Nutrition Facts:
Per Serving: 376 Calories | Protein 30.3g | Carbohydrates 26.3g | Fat 16.9g | Cholesterol 82.2mg | Sodium 1724mg
Ingredients
- 6 bell peppers
- 2 ½ c. chunky tomato sauce
- ½ onion, very thinly sliced
- 1 c. beef broth
- ¼ tsp red pepper flakes
- 1 ½ lbs lean ground beef
- 1 ½ c. cooked rice
- ½ c. freshly shredded Parmigiano-Reggiano cheese
- ¼ c. chopped fresh flat-leaf parsley
- ½ c. chunky tomato sauce, divided
- 4 cloves garlic, minced
- 2 tsp salt
- ½ tsp freshly ground black pepper
- 1 tbsp chopped fresh flat-leaf parsley, divided
Instructions
Step 1: Prepare the oven. Preheat it to 375 degrees F or 190 degrees C.
Step 2: Slice into half an inch the top of peppers and remove the stems. From the inside, cut the core of the peppers, stripping away any seeds. So the peppers can stand upright, cut away a very thin slice of pepper from the bottoms. To allow the juices to drain out, poke at least 4 holes in the bottoms of the peppers.
Step 3: Into a 9 x 13-inch baking dish, pour 2 1/2 cups tomato sauce. Over the tomato sauce, add the onion, beef broth, and red pepper flakes, evenly spreading the mixture out on the bottom. In the dish, set the prepared bell peppers upright.
Step 4: In a large mixing bowl, add the ground beef, cooked rice, Parmigiano-Reggiano cheese, 1/4 cup parsley, 2 tbsp tomato sauce, garlic, salt, and black pepper. Mix well.
Step 5: With the meat mixture, lightly stuff the peppers, spreading a tbsp remaining tomato sauce on top of each stuffing. Cover the peppers with the reserved tops. Loosely lay a piece of parchment paper over the peppers, then tightly cover with foil. On a baking sheet, lay the dish.
Step 6: Place in the preheated oven and bake for an hour. Uncover and bake for another 20 to 30 minutes until the meat filling is completely cooked and the peppers are tender.
Step 7: To serve, sprinkle the peppers with half a tsp parsley and drizzle with the pan juices.
Notes
For this recipe, you can use any ground meat such as lamb, pork, or half each of sausage and beef. If you don’t like the foil touching any acidic things when baking, put a piece of parchment paper. For a less baking time, don’t use a sheet pan.
